Ingredients for Coconut Chutney:

• 1/2 cup fried gram

• 1 cup fresh coconut, grated

• Soaked tamarind (Star gooseberry sized)

• 4 - 5 green chillies

• 1 tsp ginger

• Some fresh coriander

• Salt to taste

• 1 cup water (approx.)

For Tempering:

• 1 tsp oil

• 1/2 tsp mustard seeds

• ½ tsp urad dal

• 2 dried red chilli

• Few curry leaves

• 1/4 tsp Asafoetida / Hing

Method:

1. In a blender add all the above ingredients, and add water as required.

2. Blend into a smooth paste and keep that aside.

3. Heat the oil in a small pan add in the mustard seeds, and let it splutter.

4. Then add urad dal and red chillies, roast for a few seconds.

5. Add curry leaves and sauté until crisp. Then add hing and mix well.

6. Pour the tempering over coconut chutney and serve with idli, dosa, chapati or rice.

Ingredients for Red Chutney for Masala dosa:

• 1 1/2 tbsp oil

• 1 tsp cumin seeds

• 4 - 5 garlic cloves

• Few curry leaves

• 1 red onion

• 20-25 dried red chilli  (Pre soaked)

• 2 tbsp fried gram

• Tamarind (Star gooseberry sized)

• 1 tsp Jaggery

• Salt to taste

• 1/4 cup water (Approx.)

Method:

1. Soak the dry red chillies in the hot water at least 20 minutes and then drain the water.

2. Heat oil in a pan, add cumin seeds and let it splutter.

3. Add garlic cloves, curry leaves and sauté.

4. Now add onion and sauté for a minute, once the onion is soft then add drained red chillies.

5. Sauté the chillies on medium heat for a minute. Let the mixture cool down cmpleitly.

6. In a blender add fried gram, tamarind, jaggery. salt, chilli mixture and little water.

7. Blend into a smooth thick paste.

8. Red chilli chutney goes well with rice, roti, dosa, Idli and also it can be applied inside the masala dosa.